When melting chocolate, the introduction of a drop of water causes the chocolate to seize and thicken into a paste. Even in the presence of cooking oil mixed with the chocolate, seizing can happen. Whether using dark, sweet or white chocolate, melted with cooking oil you can thin it to save it from seizure and create a pourable sauce also useful for dipping. For your next fondue, ice cream topping or strawberry coating, thin your white melted chocolate in just two minutes.
Combine the white chocolate and 2 tbsp. cooking oil in a microwave-safe bowl.
Microwave on high power for 30 seconds, remove and stir.
Return to the microwave for several 20-second intervals, stirring after each until the white chocolate and oil become completely melted and smooth.
Add another 1 tbsp. of oil to the melted white chocolate and oil if the finished product's texture is too thick. Return this to the microwave for two 20-second intervals on high power until the new 1 tbsp. of oil incorporates into the melted chocolate and oil.
Return the melted chocolate to the microwave for 20 seconds if it cools too much and begins to set.